4 /5
Reseña
★
★
★
★
for over 40 years we have been relying on the michelin stars to help us find our way to truly unforgettable meals. as in astronomy, each star looks not the same, have the same intensity, and some grow stronger or weaker. this seems to be healthy, with a young and energetic staff at the front and probably in the kitchen. the star recognition system tends to receive both rewards and demand some theatricals. sometimes the people try too hard stretch for uniqueness. we were in some restaurants that remind me of the history of the new dresses of the imperial. here there is a sharp respect for the terroir, a lot of farm to table savivy and an extraordinary wine list. to the time you get the option of a three, five or seven cure program, which adds a few more distinctive selections. we chose the five cursor routine and found it quite satisfactory. Of course there is a series of amuse de bouche, pre this or these mini courses. most, but not all, worked pretty well. you could choose a wine flight that is selected for the courses, and that could be useful as no wine will be ideal for all courses. price and the elasticity of their liver could be factors. we chose a beautiful wein and were happy to do that. my menu French is quite good, less so for the rest of the speech, and that was true about the narrower of the young and serious staff. after a past we let our taste buds make the rehearsal, and most of the time we were happy. eating in this type of restaurant is an expensive habit. I take a little bit of a bit that we support a whole infrastructure of hard-working craftsmen, and there are worse habits. under the dash, I think they get their money here, even if the chef didn't have the time or inclination to go the dining room and meet his mozens.